I keep ordering turkey burgers in restaurants and every time it ends in disappointment. Turkey burgers do not need to be dry and flavourless! This summer my husband and I are working on conquering the turkey burger’s bad rep. Making them an adorable slider is only the first step, adding a ton of flavour brings it home. At one point while eating these I actually forgot I was eating a turkey slider…this perplexed me. I recommend serving these with the aioli I made. Oh aioli you complete me. It is another cheater’s aioli but it really does add that perfect condiment to these pretty little sliders.
Mediterranean Style Aioli
- 1/2 tsp dry mustard
- 1/2 tsp poultry spice
- 1 tsp italian spice
- 3 cloves garlic
- 1 tbl lemon juice
- 1 sprig fresh parsley
- 2 tbl light mayonnaise
- 1 tsp each poultry spice, italian spice, original Mrs. Dash (I’m trying to lower the sodium)
- 3 tsp dehydrated onion
- 500 grams extra lean ground turkey
- 3 tbl fresh parsley
- Mix the aioli ingredients in a blender until smooth. Refrigerate until ready to top on sliders.
- Combine the slider ingredients in a bowl.
- Form into 9 slider patties. Grill over medium heat 2 minutes per side. Maximum 5 minutes.
- Place on slider buns, top with aioli, serve!
Makes 9 sliders. Nutritional info does not include bun. Each slider with 1 tsp of aioli contains 71 calories, 2 grams fat, .3 gram fibre, 9.6 grams protein, 3 grams carbs. Time to get those grills going!
Yup. You read that right. When I first brought our puppy Kaylee home, 2 years ago, I re-watched Firefly with her. She needed to see the real Kaylee that she was named after, she slept through most of it ofcourse. One moment that caught my eye was Simon’s birthday that takes place in the episode ‘out of gas’. Kaylee says (the character, not the dog…if the pup starts telling me things I understand, then the rumors of my craziness have no longer been exaggerated):
Kaylee: [about Simon’s birthday cake] Couldn’t get ahold of no flour, so it’s mostly protein. In fact, it’s pretty much what we just had for dinner.
Kaylee: But I tried to get the frosting as chocolatey tasting as possible.
Hehe. So there it was, I too need to make a meat cake. Now, I didn’t make the frosting as chocolatey as possible but it does make for a mighty fine dinner.
- 1 lb extra lean ground beef
- 1/3 cup panko bread crubs
- 1/2 cup garlic bbq sauce (divided into 1/4 cups)
- 1/4 cup fresh parsley, chopped
- 2 tbl dehydrated onion
- 4 tbl egg substitute
- 2 cloves garlic, pressed
- 1/2 tsp italian spice blend
- salt and pepper
- 1 cup mashed potato
- Combine the ground beef, panko, 1/4 cup bbq sauce, parsley, dehydrated onion, egg substitute, garlic, and spices in a bowl until well mixed.
- Press the meat mixture into jumbo muffin cups (6) and top with the remaining 1/4 cup of bbq sauce.
- Bake at 350F for 40 minutes.
- Remove carefully from the muffin cups, place on your serving plate and top with mashed potatoes. I stuff my mashed potatoes in a sandwich bag, snipped the tip and piped onto each meat cake. Best done when the mashed potatoes are warm.
Makes 6 meat cupcakes, I do not include the potatoes in my serving analysis as everyone likes to make them different or even use the frozen ready made kind. Mine were made with just potatoes, a splash of chicken stock and a tbl of margarine. Each serving contains 224 calories, 13.2 grams of fat, .5 gram of fibre, 9.4 carbs, and 15.8 grams of protein. Each serving also contains a high dose of shiny. Heh, yet another firefly inspired meal…I need to get out more.
Alright, it’s a barley risotto. So creamy, so nummy, and so filling. According to the game barley stew is made with barley and coney stock. Well, to me when you get a grain like that and some stock together it just begs to be made into a risotto. Yes the barley tells me to do things. You can hear it too…I know you can…don’t deny it. Granted, my husband claims I have already made barley stew…that one time I was a bit overzealous adding the barley to the soup. It was tasty yes but this is more elegant and involves mushrooms. What self-respecting hobbit turns down another opportunity for mushrooms? Exactly.
- 1 cup barley
- 200g mushrooms, sliced
- 1 shallot, sliced
- 2 garlic cloves, crushed and minced
- 3 cup coney stock (any stock of choice works here too, chicken especially)
- 3/4 cup white wine
- 14 g parmesan cheese, shredded
- 1 tbl dried parsley (more if using fresh)
- salt and pepper to taste
- cooking spray
- Combine the stock and the wine in a pot and heat to near boiling. Lower the heat to low and allow to simmer. We want to keep that good and warm for when we make the risotto.
- Spray a pan and heat to medium. Add sliced mushrooms and cook, stirring frequently until done. About 2-4 minutes depending on desired doneness. Remove from pan and set aside.
- Add the shallot and garlic to the pan. Cook until the shallots begin to turn golden.
- Add the barley to the pan and toast for a couple of minutes. Stirring constantly.
- Now is the time to have your adventure in babysitting. Add the stock mixture one or two ladles at a time. Allow the liquid to mostly absorb before adding another ladle. This process takes around 20 minutes, so be patient and keep stirring.
- After the last ladle has been poured in and mostly absorbed, add the parsley, parmesan, mushrooms, salt and pepper. Stir to combine and serve immediately.
I like this topped with an additional tablespoon of parmesan but that is not included in the nutritional info. Serves four, each serving contains 252 calories, 1.8 grams of fat and 8.5 grams of fibre. I know! Check out that fibre. That’s the reason why you feel so full after eating this side dish. You can serve this for two as a main dish. Prepare to be super full! I love risotto.
This week I revisited my tasty salmon cakes. I made a small change to them but it was such a difference I just felt I had to share it. I just plain didn’t think it was possible for these to get even tastier. My husband made the suggestion of coating the cakes in potato instead of panko. They are much easier to coat now and the nutritional value of them is much better! This is definitely how I will be making them from now on. Look how pretty they turn out!
- 1/2 tsp pepper
- 1 tsp old bay seasoning
- 2 tins salmon, boneless and skinless
- 1/4 cup light mayo
- 1 shalot, diced fine
- 1 egg white
- 1/4 cup parsley
- 3 tsp lemon juice
- 3 tbl panko breadcrumbs
- 1/4 cup instant potato flakes (in a separate bowl)
- Combine all except the potato flakes in a bowl.
- Form into 6 patties (use an ice cream scoop as a measure)
- Dip the patties in the potato flakes.
- Spray a baking sheet and preheat your broiler a bit.
- Cook the cakes under the broiler for 4 minutes per side.
My original attempt is here: Salmon cakes
As you can see I changed the seasonings just a little and the coating. Here are the new servings! Makes 6 slider sized patties. Each patty contains 96 calories, 4 grams of fat and .7 grams of fibre. It’s just a small adjustment in the values but I think they make a nicer salmon cake. I find that the potato flakes are an easier coating to work with too. Win/win really! In the picture I served them with a sweet heat mustard. Num!
I hummed and ha’d over this dish for a long time. Originally, I had wanted to make my own pork sausage…but then I realized that wouldn’t really be true to the game. We buy the pork sausage from the vendor. So, in real life I also bought the pork sausage. I found a really nice low fat one made by president’s choice. In the game pork sausage is made with spiced potatoes and (the real shocker) pork sausage. So, I concentrated on making some fun spiced potatoes on the side and served this with a tasty curry mayo (combine a bit of curry dip mix with a tbl of light mayo, very nummy with pork sausage). I know, it’s a bit racy to post a pork sausage on valentines day but…well…it makes me giggle and we all need a good giggle sometimes.
- Low fat pork sausage of choice
- 2 large red potatoes, cubed (I like to leave the skins on)
- 1 tbl dried parsley
- 1 tsp garlic powder
- 1/2 tsp olive oil
- 1 tsp balsamic vinegar
- 1/2 onion, sliced
- salt and pepper to taste
- Curry mayo *optional, refer to the recipe intro
- Combine the parsley, garlic, olive oil, balsamic vinegar, onion, salt and pepper in a container. Add the cubed potatoes and shake to coat.
- Remove the potatoes and onions from the container and place on a foil lined baking sheet. Bake at 450F for 30 minutes.
- Score the top of the pork sausage. Prepare the sausage according to directions. I pan fried mine since it seemed to capture the “fried to perfection” essence of the recipe.
Serves 2. Since the pork sausage would vary according to the brand you bought I’ll just give the nutritional info for the potatoes. Each serving contains 318 calories, 2.2 grams of fat, and 8.9 grams of fibre. This is a really generous portion, you could probably feed four folks with it but I was really in a potato mood that night.
Bison is a fantastic lean red meat, perfect for those watching their fat intake. Also, the bragging rights of having bison for dinner are worth it too. I couldn’t believe how wonderfully tender and delicious this meat is. I used it to kick off my birthday celebration this past weekend but really any celebration will do. Valentines day? Awesome. The dog finally sat when you asked him to? Perfect. Your pet rock didn’t have an accident inside the house? Fantastic! You get the idea. We are lucky enough to live so close to Alberta the land of bison goodness, if you aren’t able to find it I imagine a nice cut of sirloin would be a tasty substitute. I love the colour of the blood orange on this plate. Such a nice deep red, a great way to liven up the visual presentation of a basic meat and potatoes meal.
- 8 oz Bison steak
- 1 garlic clove
- 1 blood orange
- 1/2 gala apple, sectioned and sliced thinly
- 1 tbl dried parsley (2 tbl of fresh)
- 1/8 tsp anise seeds
- 1 tsp rice wine vinegar
- 3 basil leaves, chopped
- 1/2 tsp sea salt and pepper
- Smash the garlic clove and cut in half. Rub the garlic clove over both sides of the bison steak. Season with sea salt and pepper and allow to sit for 30 minutes.
- Cut both ends off the orange. Stand the orange on one of its ends and cut away the peel, don’t leave any of the pith. Quarter the orange by cutting from top to bottom. Slice the wedges thinly starting at the short end.
- Combine the orange, apple, parsley, anise, and vinegar gently in a small bowl. Add the sea salt and pepper. Refrigerate until ready for use.
- Grill the bison. I suggest a medium or medium rare doneness. I gave it 10 minutes on one side and 5 on the other. Allow the meat to rest for 5 minutes and slice thinly.
Serves 2. Each portion of bison (3-4oz) and relish contains 174 calories, 2.3 grams of fat and 2.3 grams of fibre. The relish alone split into two portions is 50 calories, .2 gram of fat and 2.3 grams of fibre. I served this with some twice baked potatoes since I had saved so many calories and fat on the main portion of this meal I could go nuts on my side dish. Hurray!
A creamy and crispy meal. I love falafel. I was introduced to this dish by a friend I had in high school, she was a vegetarian and from an Israeli family. I am so glad she made me try them! I have been in love with them ever since. It’s so hard to find good ones though. I have been to restaurants that just make them so dry! Sometimes not even a mix turns out right. Not to mention the deep frying that happens to these delicious patties. These were my husband’s first taste of falafel and you know what…he liked it!! Total win.
- 1 can (18 ounce) chickpeas, rinsed and drained
- 1/4 cup onion
- 1 tsp cumin
- 1/4 cup dried parsley
- 2 garlic cloves
- pinch of salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 egg white
- Combine all the ingredients in a blender or food processor. Pulse until the mixture smooth.
- Cover and refrigerate for 30 minutes.
- Shape the mixture into small patties. I used my cute little slider maker to do this. I made 8 patties.
- Heat a skillet over medium heat and spray with non-stick. Add the patties. Cook for about 3-4 minutes per side, you should be getting a nice golden and crispy colour before you flip.
Serves 2 starving hobbits having a vegetarian night. Each serving (of about four patties) is 349 calories, 3.3 grams of fat, and 12.8 grams of fibre. Served in a pita with either some hummus or tzatziki, hot sauce, lettuce, and onions this meal is to die for. Crispy on the outside and creamy in the middle. LOVE! You could probably break this into a meal for four with a side dish. Between the two of us we were so full after this meal. So totally worth it though. Num.
So I’ll admit it, we watch a lot of those reality cooking competition shows like top chef, hell’s kitchen, etc. For some reason atleast once per season…often more than that, somebody absolutely has to make a chimichurri sauced something. Colour me all impressed, ooo bringing out this Argentinian sauce, awesomeness, you culinary gods you. Then I started looking at recipes and such. It’s just a nice easy tasty blender creation. Not so impressed anymore am I (I know, I totally yoda’d that statement. It happens. Chill.). Granted, thanks to those shows I have now added another tasty to my repertoire.
- 6 cloves garlic (you may want to use less, I am involved in a torrid love affair with garlic. So, you might not want to be as involved with it as much as I sometimes am.)
- 1 small onion
- 1/4 cup red wine or red wine vinegar (I used the wine because I just plain wanted to.)
- 1 1/2 cup fresh parsley
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- black pepper, freshly ground
- 1/2 tsp extra virgin olive oil
- 2 tbl fresh basil
- Place all of the ingredients in a blender and blend until smooth like the sauce above.
See? You see how easy this is? Takes more work to make rice crispy squares. I’m so totally going to give the evil closet monkey stare to the next person on one of these culinary reality shows that stands there all proud next to their chimichurri sauced whatever. I used mine as a marinade and sauce for a two person steak. So the sauce for two is 75 calories, 1.6 grams of fat and 2.4 grams of fibre per person. Folks use this as a dipping sauce as well. I highly recommend this as a marinade, that was one happy steak….in my tummy. Goodtimes.